- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees were observed handling ready-to-eat (RTE) food (sandwich buns and sandwiches) with their bare hands.
Correction: Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A drinking glass being used to dispense ice, allowing possible contamination from bare hand contact with the ice.
Correction: Protect food from miscellaneous sources of contamination. Dispense ice with a handled scoop or other handled utensil. XXX XXX A handled pitcher was provided in lieu of an ice scoop, thank you.
- Temperature Measuring Devices - Ambient Air and Water
Observation: All refrigerators need thermometers for measuring the air temperature inside the unit, and the thermometer needs to be located in the warmest part of the unit. If the refrigerator does not have a thermometer built in, with read-out on the outside of the unit (so that temp can be monitored without opening the door), then a thermometer must be available inside the unit.
Correction: Provide a temperature measuring device, accurate within +/- 3 degrees Fahrenheit in the intended range of use, in all refrigeration units. If thermometers are present, position them in the warmest part of the unit and where they can be easily seen so that food employees can readily monitor temperatures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor is not maintained in good repair. Tiles are missing in various places, and some floors were noted in need of cleaning.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floors need to be smooth, non-absorbent, and easily cleanable
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Some working containers of sanitizer solution are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/28/2015 | Routine | |
This inspection was received by William Barnhadt.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed (frequently enough, but too briefly -- less than 10 seconds).
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the shellstock oyster containers, nor could the PIC locate tags elsewhere in the establishment.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Then retain the tags in chronological order for 90 calendar days after the last oyster from the container has been served, sold, or discarded. XXXXXX The PIC volutarily discarded the oysters from the tag-less container.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee was observed handling ready-to-eat (RTE) food -- buns for burgers
Correction: lettuce as sandwich garnish -- with bare hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (left on cutting board or counter, not returned to sanitizing solution).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (boxes of potatoes in the walk-in cooler);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Some (not all) ready-to-eat (RTE) items in the 2-door reach-in refrigeration unit in the cooking area was not properly dated for disposition (cooked vegetables
Correction: gravy
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean cooking utensils were observed stored with the food-contact surface facing upward, with potential for bare-hand contact on the "business part" of the utensil when it is removed from the holder.
Correction: Store equipment and utensils covered, or inverted, to prevent contamination while in storage. Clear bins are recommended for ease in selecting the desired utensil by its handle.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the cooking area is being used to clean equipment and utensils.
Correction: All handwashing stations must be used for washing hands only
- Physical Facilities in Good Repair
Observation: Floors not maintained in good repair: missing tiles (subfloor exposed)
Correction: loose baseboard molding under warewashing machine
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04/24/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (making sandwiches for a catering order).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. (The employee put on gloves. Thank you!)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Some ready-to-eat (RTE) items prepared in-house (chili, potatoes) or opened containers of commercially-prepared RTE items (milk products) in refrigeration were not properly dated for disposition.
Correction: Mark the "made on" or "consume by" date on the container of RTE foods at the time of preparation, if the food is to be held for more than 24 hours. Mark the "opened on" or "consume by" date on containers of most commercially prepared foods when their container is first opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days, or earlier if the manufacturer's "use by" date is earlier. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the grill prep unit is not accurate (red fluid pooled at bottom of tube).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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01/26/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (bun for hamburger or sandwich) with their bare hands.
Correction: Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration
Correction: measured less than 10 ppm (not discernible by testing). Possible cause: equipment malfunction.
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler (light burned out).
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. (The light bulb was replaced.)
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01/27/2014 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food (barbecue sauces in large jugs) stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor-to-wall juncture, in north-east corner of kitchen, is not coved and closed to no larger than 1/32 inch space. Observed that floor tiles were missing (floor no longer easily cleanable), and plaster or wallboard was crumbling at juncture.
Correction: Cove floor-to-wall juncture to no larger than a 1/32 inch space. Replace tiles on floor.
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04/25/2013 | Routine | |
Note: there was discussion with the person in charge regarding dishwasher drain.
- Critical: Employee Health (corrected on site)
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom, or diagnosed illness, or history of exposure to specific illnesses as per 12 VAC 5-421-100, is restricted or excluded, in accord with 12 VAC 5-421-100 of the Virginia Food Regulations
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required by the Food REgulations.
- Hair Restraints - Effectiveness
Observation: Employee(s) observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings, or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (making a sandwich) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Good Repair and Proper Adjustment
Observation: The leg(s) supporting the outer end of the dish machine's drainboard was observed in a condition that prevents necessary maintenance and easy cleaning: a piece of wooden board was used to raise the drainboard to the necessary height. Door gasket on walk-in cooler noted in need of repair or replacement.
Correction: Repair the drainboard leg to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the leg, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Repair or replace door gasket to ensure tight sealing.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee restroom/locker room..
Correction: Install a covered refuse container for the disposal of feminine napkins in this restroom.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in entry to kitchen from dining room (beverage station, ice machine location) is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container(s) of sanitizer solution for wiping cloths not properly labeled.
Correction: Working containers of toxic items such as sanitizer solution are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/16/2013 | Routine | |
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